Dairy Products and Regulations MCQs

Welcome to our comprehensive collection of Multiple Choice Questions (MCQs) on Dairy Products and Regulations, a fundamental topic in the field of Dairy Engineering. Whether you're preparing for competitive exams, honing your problem-solving skills, or simply looking to enhance your abilities in this field, our Dairy Products and Regulations MCQs are designed to help you grasp the core concepts and excel in solving problems.

In this section, you'll find a wide range of Dairy Products and Regulations mcq questions that explore various aspects of Dairy Products and Regulations problems. Each MCQ is crafted to challenge your understanding of Dairy Products and Regulations principles, enabling you to refine your problem-solving techniques. Whether you're a student aiming to ace Dairy Engineering tests, a job seeker preparing for interviews, or someone simply interested in sharpening their skills, our Dairy Products and Regulations MCQs are your pathway to success in mastering this essential Dairy Engineering topic.

Note: Each of the following question comes with multiple answer choices. Select the most appropriate option and test your understanding of Dairy Products and Regulations. You can click on an option to test your knowledge before viewing the solution for a MCQ. Happy learning!

So, are you ready to put your Dairy Products and Regulations knowledge to the test? Let's get started with our carefully curated MCQs!

Dairy Products and Regulations MCQs | Page 10 of 12

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Q91.
To make Mozzarella cheese the pasteurized milk is curded at ____________degrees F.
Discuss
Answer: (b).88
Q92.
The advantage of making processed cheese is?
Discuss
Answer: (c).Extended shelf-life
Q93.
The current U.S. per capita consumption of milk is approximately _____ gallons per year.
Discuss
Answer: (b).20
Q94.
Today, an average dairy cow produces approximately ____ quarts of milk per cow annually.
Discuss
Answer: (d).8800
Q95.
In what year were Federal milk-marketing orders reformed?
Discuss
Answer: (b).2000
Q96.
Milk marketed, today as low-fat milk has no more than _____% milk fat.
Discuss
Answer: (d).1
Q97.
The whey proteins in milk constitute about _____% of the protein found in milk.
Discuss
Answer: (c).18
Q98.
Adolescents have a recommendation of _________ milligrams of calcium per day.
Discuss
Answer: (c).1300
Q99.
If vitamin A is added to milk, it must be at a level of no less than ______ international units (I.U.) per quart.
Discuss
Answer: (d).2000
Q100.
Butter production now accounts for _______% of the total milk supply.
Discuss
Answer: (c).18